柿子

The effect of temperature and carbon dioxide on the acerbity , texture, color and soluble component in persimmon were studied.

试验以新鲜涩柿果为原料，采用CO2脱涩法对柿子进行脱涩，研究了温度和CO2浓度对柿果的涩度、硬度、可溶性固形物含量的影响。

Alcohol ferment control in first pol 16°Bx and yeast inoculation quantity 10%, ferment temperature is 28 ℃, first acidity in enzyme untie the natural acidity of persimmon juice take off , ferment 3 days,and then filtrate; the acetic acid ferment select the first alcoholicity of 8v/v ,the inoculation quantity of 14%, ferment temperature is 30 ℃, ferment 5 days had better.

酒精发酵在酶解柿子浆自然酸度下，控制初糖度16°Bx，酵母接种量10%，发酵温度28℃下发酵3天后过滤去渣取上清液进行醋酸发酵。醋酸发酵选择初始酒精度为8v/v，14%接种量，发酵温度30℃，发酵5天为好。

Alcohol ferment control in first pol 16°Bx and yeast inoculation quantity 10%, ferment temperature is 28 ℃, first acidity in enzyme untie the natural acidity of persimmon juice take off , ferment 3 days,and then filtrate; the acetic acid ferment select the first alcoholicity of 8vv ,the inoculation quantity of 14%, ferment temperature is 30 ℃, ferment 5 days had better.

酒精发酵在酶解柿子浆自然酸度下，控制初糖度16°Bx，酵母接种量10%，发酵温度28℃下发酵3天后过滤去渣取上清液进行醋酸发酵。醋酸发酵选择初始酒精度为8vv，14%接种量，发酵温度30℃，发酵5天为好。

The following spring, persimmon tree blossom, persimmon garden has given rise to an unknown caterpillar, could not knot garden of persimmon fruit is almost never produced.

第二年春天，柿子树开花，柿子园却出现了一种不知名的毛虫，园里的柿子结不了果，几乎绝产。

This technology takes fresh persimmon as raw materials,then persimmon pulp undergoes alcohol fermentation and acetous fermentation.

为增加我国饮品和保健品的花色品种，探索了以水柿为原料，将柿子打成浆后经过酒精发酵和醋酸发酵酿制柿子果醋的新技术，并分析了柿子果醋加工过程中酒精、糖及醋酸含量的变化规律。

It contains ethylic acid,organic acid,alcohol,sugar,mineral substances,vitamins and amino acid etc. And so it has a high nutritive value and a strong health function.

以柿子为原料，采用固液发酵法生产的柿子醋，含有醋酸、有机酸、醇、糖、矿物质、维生素和氨基酸等成分，营养价值高，保健作用强。

Persimmon bee wine was produced with persimmon as raw materials and TH—AADY as fermenting agent by the following techniques: fruits cleaning, deastruingent, juicing, fermentation, wine squeezing, secondary fermentation, pots filling, filtration, aging, blending, packing and sterilization etc.

以柿子为原料，利用TH—AADY为发酵剂，经清洗、脱涩、榨汁、发酵、榨酒、后发酵、倒罐、过滤、陈酿、勾兑、过滤、包装、杀菌等工艺，制成柿子果酒。

In order to widen the variety of domestic drinks and health-care products,the new technology of fruit vinegar with persimmon pulp is introduced.

实验表明：用柿果浆加工柿子果醋这种加工技术克服了液态发酵法和固态发酵法的缺点，大大提高了柿子果醋的营养价值和保健药用功能。

A local farmer said persimmons come in different shapes and sizes, but a human-shaped one is rarely seen.

据柿农介绍，大小不一形状各异的柿子有很多，但是人形柿子他是第一次见到。

So far apart from perimmon cakes, little has been done on the factory processing ofpersimmon products, Through extensive studies, this paper suggests a new way to developand utilize persimmon tree resources and a series of wheat meal with persimmon and persim-mon tea processing technology.

但至今除柿饼外，还没有大量的工厂化柿子加工品，通过研究提出了柿树资源开发利用的途经及麦饭石柿子系列加工品和麦饭石柿叶茶的加工工艺流程，在乾县柿区建立柿子系列食品和饮料加工厂，具有广阔发展前景。

The absorption and distribution of chromium were studied in ryeusing nutrient culture technique and pot experiment.

采用不同浓度K2CrO4(0，0.4，0.8和1.2 mmol/L)的Hoagland营养液处理黑麦幼苗，测定铬在黑麦体内的亚细胞分布、铬化学形态及不同部位的积累。

By analyzing theory foundation of mathematical morphology in the digital image processing, researching morphology arithmetic of the binary Image, discussing two basic forms for the least structure element: dilation and erosion.

通过分析数学形态学在图像中的理论基础，研究二值图像的形态分析算法，探讨最小结构元素的两种基本形态：膨胀和腐蚀；分析了数学形态学复杂算法的基本原理，把数学形态学的部分并行处理理念引入到家实际应用中。